Cashew Chicken with Stir-fry Vegetables

Delicious & Fast

This recipe is from Wegman’s

Serves 4 Prep time: 15 min


  • 1 pkg (16 oz) Discover the Orient Stir-Fry Vegetables
  • 3/4 lb boneless, skinless chicken breast, sliced into 1/4-inch strips (or chicken cut for stir-fry in Meat Dept)
  • 3 Tbsp water
  • 1-1/2 Tbsp cornstarch
  • 3 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 3/4 cup Discover the Orient Stir-Fry Sauce
  • 1/2 cup unsalted roasted cashews (in Bulk Foods)


  1. Blanch vegetables in boiling salted water until crisp-tender, 2-3 min; drain and set aside.
  2. Place chicken in small bowl. Pour in water, 1 Tbsp at a time, working it in with hands until water is absorbed into chicken.
  3. Sprinkle cornstarch over chicken; work in with hands to coat all pieces.
  4. Heat nonstick wok or large skillet on HIGH. When hot, pour 2 Tbsp oil down sides of wok (or into skillet).
  5. Add chicken; stir-fry 2 min.
  6. Add garlic; stir-fry 1 min (careful not to burn).
  7. Add sauce, toss to coat; remove chicken and sauce from pan, set aside.
  8. Wipe pan clean.
  9. Return pan to heat. When hot, add remaining 1 Tbsp oil.
  10. Stir-fry vegetables 1 min.
  11. Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.

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